Had a really enjoyable meal at
Zeno in Brugge. With a decor that's mostly white, spare and clean, this restaurant is run by a husband and wife team - the chef Reinout Reniere is a very talented man who worked at the 3-star restaurant
de Karmeliet in Brugge. He serves most of the dishes himself with his wife running the front of the house.
The standouts of the meal were the amuse bouche and the dessert, which is really unique. A composition of malt ice cream, chervil root mousse with fennel seeds and fennel flowers, it is very flavorful and not too sweet. The chef told us himself that he doesn't have much of a sweet tooth. At 37 euros, the meal consisting of 4 amuse-bouche, fish entree (appetizer), chicken main course, dessert, palate cleaner and a variety of petit fours, is really worth every penny.
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| Amuse bouche - picked cabbage |
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| Amuse bouche - beets |
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| Amuse bouche - celeriac with a citriusy filling |
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| Amuse bouche - 'Ratatouille' - eggplant puree, with tomato gazpacho freeze balls, cucumber, sorrel |
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| Bread with olive oil, butter and pork grease with seeds |
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| Fish (crispy skin) with chanterelles |
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| Farmed chicken with onions |
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| Malt ice cream, chervil root mousse, fennel seeds/flowers |
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| Hazelnut delight, canele, chocolate with buttonberry, fruit parfait |
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| Refreshing palate cleanser - coconut balls, basil |
